Charred Carrots with Ricotta, Pomegranate, and Thyme

I am leaving for Patagonia tomorrow to spend Thanksgiving with the amazing Francis Mallmann (if you haven't seen his episode on Che'f Table, do that now!!). We will be getting daily cooking lessons from one of the best chefs in the world using open fire techniques.

His cookbook, Seven Fires, is one of my favorites because he shares simple yet incredibly flavorful recipes. What I love the most is that he teaches you how to maximize each ingredient's flavor without tons of ingredients, using simple cooking techniques. When you grill or char a vegetable the right way, the natural sugars are released to create an amazing crispy, sweet, crunchy outside layer. These charred carrots were inspired by one of his recipes and they are truly delicious! 

As Thanksgiving is my favorite holiday, I was having major fomo and did an early Thanksgiving dinner last night with my family. These carrots are always a part of my thanksgiving spread. They add an interesting and creative twist on the traditional roasted carrots. 

I will be with no cell service for the next week which will be a tough adjustment at first but I'm excited to disconnect from technology and reconnect with nature. I can't wait to share everything I learn when I get back! 

charred carrots with pomegranates thyme and ricotta

Ingredients: (serves 4)

  • 12 large carrots
  • 4 tbsp olive oil
  • Sea salt
  • pepper
  • 1/2 cup pomegranate seeds
  • 4 sprigs of thyme
  • 3 tbsp fresh ricotta cheese

Directions:

  1. After rinsing the carrots, cut off the heads, cut in half and again vertically to create rough strips
  2. Coat in a bowl with 2 tbsp olive oil, salt and pepper
  3. Heat 2 tbsp of olive oil in a pan for about 5 minutes or until warm
  4. Add the carrots in a single layer, evenly spread
  5. Let them cook without turning or touching them for about 15 minutes. Avoid the temptation to toss or turn! This is how we get the beautiful char
  6. Flip them over and cook for another 5 minutes on the other side
  7. Remove the carrots and place them on a serving platter
  8. Sprinkle the pomegranate seeds, fresh thyme, and ricotta over the carrots and serve!

 

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